Crispy Chicken Thighs with Eggplant Chickpea Curry
Ingredients
- 1 teaspoon Madras curry powder
- 1/2 teaspoon garam masala
- 1 tablespoon vegetable oil
- 8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- 1 small eggplant (about 12 ounces), cut into 1-inch chunks
- 2 teaspoons minced fresh ginger
- 1 14-ounce can cherry tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup plain Greek yogurt
- 2 teaspoons fresh lime juice
- 1/2 cup fresh cilantro
Instructions
Crispy Chicken Thighs with Eggplant-Chickpea Curry serves 4 original recipe by Food Network.
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